How to make chili meat foam sauce, how to make chili foam sauce What are the practices of chili foam

Minced chili sauce is a good delicacy, the production method of minced chili sauce is very simple, prepare a small amount of soybean paste, add minced meat and chili peppers, like to eat shiitake mushrooms or other vegetables, you can add a small amount of ingredients to the chili sauce, because only chili sauce and soybean sauce are used, the taste will have some effect, adding a small amount of vegetables will make the chili sauce itself produce some fragrance, and the taste will be better when eating.

Minced chili sauce.

Ingredients: 250 grams of soybean paste, 200 grams of minced meat, 50 grams of two wattle chili peppers, 8 dried shiitake mushrooms.

Seasoning: 100 grams of green onions, 40 grams of ginger, 8 grams of Sichuan peppercorns, a small amount of salt, an appropriate amount of oil, an appropriate amount of soy sauce.

Steps] 1. Prepare the required ingredients, soybean paste, minced meat, chili peppers, mushrooms, green onions, ginger peppercorns. (I forgot to put the soybean paste).

2. Chop the chili peppers. (You can also roast and crush the peppers, it's best not to beat them in a food processor, that will break them too much, and some lumpy peppers taste better.) )

3. Finely chop the soaked shiitake mushrooms, chop the ginger and shallots, and chop the ginger and shallots as much as possible.

4. Crush the peppercorns. (The main reason for crushing peppercorns is not to eat pepper granules when eating, you can directly break them with a food processor, or you can roll them out after roasting or frying.) )

5. Add oil to the pan and stir-fry over medium-low heat and low heat. (The amount of oil used is 2-3 times that of our usual stir-frying).

6. Pour in the ginger first and stir-fry until fragrant. (It is best to fry the ginger a little dry and without water, so that you will not eat the ginger particles when you eat it).

7. Pour in the green onion and stir-fry until fragrant. (You can also fry the minced meat first, and then add the green onions, depending on your personal preference.) )

8. Pour in the minced meat and stir-fry well.

9. After the minced meat is fried, then pour in the shiitake mushrooms and stir-fry well.

10. Add two drops of soy sauce and half less salt than stir-frying, and stir-fry evenly. (The soybean paste itself is salty, try not to add too much salt, and add a little bit mainly to enhance the flavor.) )

11. Pour in chili pepper and pepper and stir-fry, if you feel that the pot is too dry, you can drizzle a little oil, and do not add water during the whole process.

12. Stir-fry until the chili pepper has a bit of a red oil feeling, so stir-fry here for a while.

13. Add soybean paste and stir-fry, it is easy to stick to the pan after adding soybean sauce, the shovel must be shoveled from the bottom when frying, you can fry for a while, turn off the heat for a while, fry for a while, and then turn off the heat for a while, and fry until the soybean paste and the ingredients in the pot are fused into a viscous state.

14. Scatter in white sesame seeds.

15. Stir-fry evenly.

16. Put it in a clean container without oil and water, seal and store.

The secret recipe of spicy beef sauce, the step recipe all tells you, and everything is delicious!

The people live on food, and I live on food.

The fireworks of home are not only on the tip of the tongue, but also in the process of making food; The fireworks of home lie in the kitchen, and the happiness and sense of belonging of the soul lie in the deliciousness of food.

Among the many eats, let's talk about the beef sauce in my kitchen.

After buying back a few catties of beef, I chose a lean tender beef (easy to fry) as the meat material, cut it into cubes and add ingredients such as green onions, ginger (can also be served with minced garlic), chili, cooking wine, sauce, crushed peanuts, sesame, etc., which is the delicious taste on the tip of the tongue and the warmth of the heart.

This time, I used more than two and a half catties of beef.

Cut the meat into your favorite cubes and set aside, and chop the ginger as well.

Switch between medium heat and low heat for peanuts and stir-fry for later use. The amount of peanuts depends on personal preference.

Crush the fried peanuts into crushed peanuts and set aside.

Black sesame seeds, white sesame seeds stir-fried and set aside.

The amount of ingredients depends on personal preference, and I myself am more casual and there is no specific standard.

Diced shiitake mushrooms, chili flakes, chopped green onions.

Personally, I like to use this sauce: Haitian soybean paste.

Stir-fry: Put more oil in the pot and heat it, then fry the peppercorns in the hot oil until fragrant, and put the minced ginger into the pot to stir until fragrant. This time, I used Sichuan pepper noodles, so I sautéed the ginger directly in hot oil until fragrant.

Put the diced beef into the pan and stir-fry.

Wait for the beef to be fried in water and add the chopped green onions, cooking wine, peppercorn noodles, and stir-fried fruit noodles with large ingredients, and continue to stir-fry.

Stir-fry for a while, add a little teriyaki soy sauce and then a small amount of soybean sauce.

Add the diced shiitake mushrooms and continue to stir-fry until the diced shiitake mushrooms are about ripe. Of course, at this time, the diced beef is almost cooked.

At this time, you can add chili noodles, I put about a pound of chili noodles this time, according to personal taste and the spiciness of the chili noodles. This chili noodle at my house is a Gangu chili pepper processed by myself, which is not too spicy.

Add chili noodles to the pot and stir-fry quickly, the chili noodles are easy to stick to the pan when mixed with meat, and they are easy to paste. At this point, continue to add the sauce to the same amount as before. The sauce is salty, so add salt in moderation to taste.

At the end, when the soybean sauce (the same amount as before), sesame seeds, and chopped peanuts are added, the beauty of the beef sauce, the beauty of the kitchen diet, and the satisfaction of the taste buds are all greatly relieved. Of course, the smoke and fire of the beef sauce at this time are very warm and fragrant, and the beauty of the kitchen is simply presented in front of you.

Add a certain amount of boiling water, boil and boil, for about ten minutes, and you can turn off the heat when the water is basically dry.

To be bottled out of the pot, steamed buns, and mixed noodles, they are all delicious and expensive to eat.

1. Practice 1.

Ingredients: 1050 grams of red pepper, 500 grams of garlic cloves, 100 grams of ginger, 150 grams of soybean paste, 50 grams of salt, 80 grams of sugar, 350-400 grams of cooking oil, 30 grams of white vinegar, 30 grams of high liquor.

Prepare the ingredients, wash the red pepper, peel the garlic and peel the ginger. Remove the root of the chili pepper and cut it into sections, and crush the chili segments, ginger and garlic cloves with a meat grinder. After the cast iron pot is heated, put the oil, turn the oil to low heat, add the stirred minced garlic and spicy peppers, and boil over low heat.

During the boiling process, keep stirring with a spatula to avoid sticking to the pan, and boil for about 20 minutes until there is no moisture. Add the soybean paste and stir well, continue to stir with a spatula and boil for about 2 minutes. Then add the sugar, salt, and white vinegar and stir well again.

Continue to keep the heat low, keep stirring and boiling for about 8 minutes, all the flavors are fused together, the red oil precipitates to indicate that it is boiled, pour the liquor in the recipe and stir well after cooling, and then put it into a glass bottle of boiling water to disinfect and dry the water.

2. Practice 2.

Ingredients: Appropriate amount of fresh red pepper, appropriate amount of peanuts, appropriate amount of sesame seeds, appropriate amount of dry yellow and missing mountain sauce, appropriate amount of Lao Gan Ma, appropriate amount of ginger, appropriate amount of rapeseed oil, appropriate amount of sugar, appropriate amount of salt, appropriate amount of liquor.

Fresh red peppers and ginger are washed and dried, peanuts are mashed in oil, sesame seeds are roasted, and dried yellow sauce and Lao Gan Ma are set aside. Chop the red pepper and ginger for later use. Heat the oil in the wok and add the minced ginger to fry until fragrant, the oil can be a little more according to the amount you do, add the crushed red pepper and fry until fragrant, add the crushed peanuts, cooked sesame seeds, dry yellow sauce and Lao Gan Ma and stir well, put in the liquor, the sugar is stir-fried evenly over low heat, evaporate the excess water, and add salt to taste.

3. Practice 3.

Ingredients: 300 grams of red pepper, 150 grams of green pepper, 200 grams of garlic, 120 grams of fresh ginger, 2 dried red peppers, 20 grams of salt, about 100 grams of rapeseed oil, 1 pinch of Sichuan pepper, 1 large piece of cinnamon, 1 green onion, 4 bay leaves.

Wash the green and red peppers, drain the water, peel the garlic, wash the fresh ginger, and use the tender ginger and old ginger; Cut the green peppers into small pieces; Combine red pepper segments; Ginger and garlic slices; Add green and red peppers, ginger slices and garlic to a blender; Start the machine to break the ingredients, crush the beaten peppers into a large bowl, sprinkle with salt, and mix well; Vegetable oil and peppercorns, dried red peppers, cinnamon, bay leaves, green onions, and spices are put into the pot together, heated over low heat to produce fragrance, and the green onions become slightly charred and removed from the fire; Prepare a small sieve, sift the hot oil directly over the chili flakes and stir well with a spoon.

Summary. Dear, there are many methods, now I provide one for you, 1. Prepare the materials. Pepper flakes, tempeh, pork, ginger, sugar, garlic, cooking wine, bay leaves, star anise, Sichuan peppercorns.

2. Finely chop the ginger and garlic for later use. 3. Pour out the tempeh and set aside. 4. Star anise cinnamon, bay leaf pepper for standby.

5. Chop the pork and set aside. 6. Pour in rapeseed oil from the pot and turn on low heat when it is hot and smoky. 7. Turn on low heat and stir-fry the minced ginger and garlic until fragrant, and stir-fry the minced pork quickly when the water is dry.

8. Stir-fry until the water is dry, that is, the color of the meat changes a little dry, and when it is a little dry, you can add dried chili powder. 9. Stir-fry evenly over low heat quickly, then you can season the seasoning, add salt, sugar, star anise, cinnamon, Sichuan pepper, and tempeh to stir-fry to make the fragrance, and then add cooking wine and umami soy sauce to continue stir-frying. 10. Finally, you can sprinkle white sesame seeds or crushed peanuts.

11. Fry well, turn off the heat and let it cool, put the bottle in the refrigerator and refrigerate.

Dear, there are many methods, now I provide one for you, 1. Prepare the materials. Pepper flakes, tempeh, pork, ginger, sugar, garlic, cooking wine, bay leaves, star anise, Sichuan peppercorns. 2. Finely chop the ginger and garlic for later use.

3. Pour out the tempeh and set aside. 4. Star anise cinnamon, bay leaf pepper for standby. 5. Chop the pork and set aside.

6. Pour in rapeseed oil from the pot and turn on low heat when it is hot and smoky. 7. Turn on a low heat and put the ginger and garlic in the bridge and stir-fry until fragrant, and when the water is dry, the minced pork will quickly disappear and stir-fry. 8. Stir-fry until the water is dry, that is, the color of the meat changes a little dry, and when it is a little dry, you can add dried chili powder.

9. Stir-fry evenly over low heat quickly, then you can season the seasoning, add salt, sugar, star anise, cinnamon, Sichuan pepper, and tempeh to stir-fry to make the fragrance, and then add cooking wine and umami soy sauce to continue stir-frying. 10. Finally, you can sprinkle white sesame seeds or crushed peanuts. 11. Fry well, turn off the heat and let it cool, put the bottle in the refrigerator and refrigerate.

Dear, although the method is very large, the general practice is almost the same, and there is not much difference.

1. Ingredients: minced meat, chili pepper (according to your own taste).

2. Auxiliary ingredients: garlic cloves, chopped green onions, dark soy sauce, sweet noodle sauce, cooking wine.

3. Turn on low heat in the pot, fry the meat in the pot with cold oil, and let the meat and oil heat together, because the minced meat is easy to cook, which can effectively prevent the occurrence of pasting the pot.

4. Stir-fry until the minced meat changes color, we add chopped green onion and garlic cloves, stir-fry until fragrant, then add sweet noodle sauce and dark soy sauce, stir-fry for 10 seconds, and add a spoonful of cooking wine to remove the smell.

5. After the minced meat is colored, we pour in the chili pepper and continue to stir-fry over low heat for about 2 minutes, which can ensure that the time of stir-frying is the key, so we use low heat throughout the whole process, with fine water and long flow, with sauce, and slowly "boil" the meat.

6. Finally, the color of the minced meat deepens and it is out of the pot! The sauce is mixed with the flavor of chili peppers, slightly spicy with the sweetness of the noodle sauce, and the color, fragrance and taste are perfect!

Ingredients for minced chili sauce.

Ingredients: 1500 grams of Hangzhou pepper, 500 grams of red pepper, 100 grams of millet pepper, 200 grams of minced meat.

Auxiliary ingredients: 500 bean paste, 500 grams of sweet noodle sauce, appropriate amount of chopped green onion, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of monosodium glutamate, appropriate amount of cooking wine, half a bowl of water.

How to make minced meat chili sauce.

Step 1: Wash the chili peppers and drain the water.

Step 2: Cut into sections, you can chop them into small pieces. If you are afraid that it is too spicy, you can remove the pepper seeds.

Step 3: Finely chop the ginger and garlic and chop the green onion.

Step 4: Prepare 500 grams of sweet noodle sauce and 500 grams of bean paste.

Step 5: 200 grams of minced meat, it is best to use pure lean meat filling, pork or beef can be used. I'm making dumplings with leftover meat filling, so it's fat.

Step 6 is almost ready, step 7 heat the oil in a pan and add the minced meat. You could put more oil, so I put a little salt in the pot to avoid splashing the oil.

Step 8: Stir-fry the minced meat until it changes color.

Step 9: Add green onions, ginger and garlic and stir-fry until fragrant, during which appropriate cooking wine is added.

Step 10 Add the chili peppers, which I use over medium-low heat. The chili pepper was sautéed for about 20 minutes, and there wasn't enough oil, so I added some more oil.

Step 11: Stir-fry the chili pepper until it becomes soft and discolored, the whole process is about 20 minutes, and you should keep stir-frying during the process.

Step 12: Put in the sweet noodle sauce and bean paste and change the heat to low, because the sweet noodle sauce and bean paste are added, the fire should not be too large, you can add appropriate water and do not need too much, because it is easy to paste the pot without adding water.

During step 13, stir-fry constantly.

Step 14 The color of the chili pepper is fried from the initial bright red to dark red, you can clearly see that there is a layer of oil on the top of the pepper, the pepper is fragrant, and you can turn off the heat at this point, and the whole process is about 20 minutes. (Note that during the period, you must use low heat and keep stir-frying, when you put in the bean paste and sweet noodle sauce, you must add some water, half a bowl can not need too much) and finally put it in a container prepared in advance after it cools a little.

It is necessary to pay attention to the whole process of stir-frying, especially after putting in the sauce, it must be changed to low heat, and finally you can choose whether to put MSG or not according to your personal taste, because there is a sweet noodle sauce and bean paste added, so there is no need to put salt and sugar, and finally put it in a container, seal and refrigerate. You can also fry some peanuts and grind them in.

Concern. It's easy to share the home-cooked recipe of chili sauce! Those who like spicy food should not miss it.

Ingredients: 220 grams of chili pepper, 30 grams of ginger, 30 grams of garlic, 10 grams of salt, 15 grams of sugar, 30 grams of white sesame seeds, 220 grams of cooking oil.

Steps: Step 1: After cleaning the peppers, cut off the roots with scissors and dry the water. Then put the peppers in a meat grinder and grind them (you can also chop them directly), and pour them into a plate for later use. The ginger and garlic are also minced in a meat grinder, and then poured out for later use.

Step 2: Pour the prepared white sesame seeds into the pan and stir-fry for later use.

Step 3: Add 220 grams of cooking oil to the pot, pour in the minced ginger and garlic, and boil over low heat until fragrant; Then pour in the chili flakes and continue to simmer for about half an hour until the color of the chili peppers becomes bright and translucent (keep turning with a spatula during this period to prevent sticking to the bottom of the pan).

Step 4: Add the prepared salt and sugar, boil for about 10 minutes, then add the fried white sesame seeds, and continue to boil for a few minutes.

Step 5: Put the boiled chili sauce into an airtight container, store it in the refrigerator, and take it as you eat.

Key points of production:

If you chop the chili peppers by hand, it is recommended to wear disposable gloves and be sure not to touch your eyes with your hands!

The homemade chili sauce is more fragrant than the ready-made one you bought, and even if you only have a bowl of noodles, with a little chili sauce, it becomes less monotonous and even your appetite improves!